Friday, October 10, 2008
Friday, October 3, 2008
For those of you who read our blog, you know that we never voluntarily decide to order salad. Never. It’s just not how we roll. But Burma Superstar is known for their Tea Leaf salad - and rightly so. It’s is a combination of flavors and textures so unique, that it’s one of those dishes that you yearn for after you’ve tasted it just once. It consists of fermented Burmese tea leaves, lettuce, dried shrimp, fried garlic, tomatoes, sunflower seeds, sesame seeds, peanuts, split yellow peas, jalapenos, and a squeeze of lemon. It’s a flavor unlike any other. And hey, at least it gets us to eat our veggies.
The Rainbow salad is also another favorite, made up of a whopping 22 ingredients. Bean thread noodles, 2 kinds of rice noodles, wheat noodles, green papaya, fried tofu, sesame rice, fried onions, white potatoes, dried shrimp, cilantro, fried wantons, a ton of fried garlic, and tamarind dressing – just to name a few. Your taste buds literally dance. Indescribable.
PUMPKIN SHRIMP STEW
BUN TAY KAUSWER (Coconut Chicken Flour Noodle Curry)
Flour noodles with coconut curry sauce, split yellow pea, eggs, cabbage, and fried onions Burma Superstar also has a wide variety of Burmese curries and other savory dishes. This time, we settled on the pumpkin and shrimp curry, which although a bit one dimensional after the salads, was still hearty and satisfying. We also had a tasty noodle dish with a delicate curry sauce and more of those awesome fried onions. Although both were good in their own right, it’s really the salads that always make our face light up and our taste buds drool when we think of Burma Superstar.